Malunggay Pesto Carbonara

INGREDIENTS:

4 cups of low fat milk

1 /4 kilo of ground beef

4 slices of sweet ham or 8 slices of bacon, minced

8 gloves of garlic, minced

2 bundle of malunggay

1 cup of minced button mushroom

1/ 8 cup of grated cheese

Olive oil

Spaghetti noodles

Salt and pepper

STEPS:

· Cook pasta noodles in boiling water with salt and oil

· Remove malunggay leaves from stems. Cook malunggay leaves in water for 5 minutes then strain. Set aside.

· Put olive oil in sauce pan, sauté garlic, beef, ham and mushroom. Add milk and season it with salt and pepper. Let it simmer in a low heat-fire

· Blend malunggay leaves and constantly add olive oil until it’s easier to shred.

· Get one cup of Carbonara mixture and pour it in the blender to liquefy the malunggay until smooth.

· Add the malunggay mixture to the Carbonara mixture and continually stir while adding cheese.

· To serve: plate the pasta noodle and pour malunggay pesto Carbonara mixture on top then serve immediately.

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